STORAGE OF FRUITS, VEGETABLES, AND FLORISTS' STOCKS 



Table 1. — Approximate rate of evolution of heat by certain fresh fruits and 

 vegetables when stored at the temperatures indicated — Continued 



Commodity 



Tempera- 

 ture 



Lemons 



Lettuce 



Mushrooms (cultivated) . 

 Onions (Yellow Globe) . . 



Oranges 



Peaches 



Pears (Bartlett) 



Peppers 



Potatoes (Irish Cobbler) 

 Raspberries 



Strawberries 



String beans 



Sweet corn 



Sweetpotatoes. 



Tomatoes (mature green) 



Turnips 



32 

 40 

 60 



SO 

 77 

 32 

 40 

 60 

 32 

 50 

 70 

 32 

 50 

 70 

 32 

 40 

 60 

 SO 

 3(3 

 CO 

 SO 

 32 

 40 

 60 

 ISO 

 /32 

 1 00 

 32 

 40 

 (10 

 32 

 40 

 50 

 70 

 (30 

 (60 

 36 

 60 

 32 

 40 

 CO 

 SO 

 32 

 ■40 

 60 

 32 

 40 

 CO 

 40 

 85 

 32 

 40 

 CO 

 32 

 40 

 CO 



Heat evolved per 



ton of fruits or 



vegetables per 24 



hours a 



British thermal 

 units 



580 



810 



2,970 



6,200 



2, 200 to 3, 300 



640 



7,400 



22, 660 



6,160 



22, 000 



58, 000 



660 to 1, 100 



1, 760 to 1, 980 



3, 080 to 4, 180 



690 to 900 

 1,400 

 5,000 

 8,000 



1, 540 to 1, 980 



6, 600 to 8, 800 

 15, 400 to 22, 000 



850 to 1, 370 

 1, 440 to 2, 030 



7, 260 to 9, 310 

 17, 930 to 22, 460 



660 to 880 



8, 800 to 13, 200 



550 



1,520 



3,320 



440 to 880 



1, 100 to 1, 760 



1, 100 to 1, 540 



2, 200 to 3, 520 



4, 400 to 6, 600 

 15, 400 to 17, 600 



3,300 



13, 200 to 15, 400 



2, 730 to 3, 800 



5, 130 to 6, 600 



15, 640 to 19, 140 



37, 220 to 46, 440 



1,690 



2,710 



10. 800 



2,640 



3,810 



8,120 



880 to 1, 320 



6, 600 to 8, 800 







130 



2,570 



70 



570 



680 



Litera- 

 ture ref- 

 erences 



(SO) 

 (16) 



( b ) 



(SO) 

 (25) 

 (SO) 

 (U) 



( b ) 



(25) 

 (30) 



( b ) 

 (34) 

 ( b ) 



* The figures in this column were obtained (1) by assuming that the heat liberated by respiration is pro- 

 duced by the respiration of a hexose sugar, and (2) by multiplying the milligrams of carbon dioxide produced 

 per hour by each kilogram of respiring material by the factor 220. 



k Unpublished work on the respiration of vegetables by R,. C. Wright and T. M. Whiteman. 



c Unpublished work by W. T. Pentzer. 



It will be noted that lettuce, Bartlett pears, peaches, and cherries 

 have a much higher respiration rate than potatoes, apples, and onions. 

 This means that the first group requires considerably more refrigera- 

 tion than the second to keep them at a specified temperature. Less 

 pronounced differences occur between other commodities in the list 

 and are important to a lesser degree in determining the amount of 

 refrigeration necessary to cool them and keep them in sound, usable 

 condition. 



